SALT TOOTH

As yesterday was spent mostly baking and then consuming an inordinately sweet cake, it's no surprise that today I've been craving salty food. Add last night's Edinburgh Festival fun and subsequent lack of sleep to the equation and we find ourselves in a roast chicken situation.

One roast chicken, a watercress salad dressed simply with a Dijon mustard vinaigrette and one more thing: a great big dollop of freshly made aïoli. This is just a basic mayonnaise recipe with the addition of lots of fragrant garlic. If you follow the rule of only using the freshest of ingredients you are guaranteed a glossy and moreish sauce.

AIOLI
Makes enough for 2 - for more people double the quantities

1 large free range organic egg yolk - as fresh as possible
3 big fat juicy garlic cloves, crushed to a paste
150ml light olive oil, or a 100ml:50ml combination of a flavourless oil such as ground nut or sunflower oil and extra virgin olive oil
1 tsp (aprox) white wine vinegar or freshly squeezed lemon juice
1 large tsp of Dijon mustard (optional)
freshly ground pepper and Maldon sea salt to taste


Put the egg yolk and crushed garlic clove in a bowl. Whisk well until smooth - this is easiest done with an electric whisk but a hand whisk is fine if you've got strong wrists. My grandmother used to use a wooden spoon...

Gradually add the olive oil a few drops at a time, whisking all the time. After about half of the oil has been added you can start to add the rest of the oil in a slow, steady stream. Continue until the oil has benn added. You should have a smooth thick glossy mayonnaise which stands in peaks.

Add the white wine vinegar or lemon juice to taste and whisk to loosen and lighten the mayonnaise.

Add the Dijon mustard if using and season to taste.